One-pot comfort food classic (Print Version)
# Ingredients:
→ Meat & Aromatics
01 -
1 pound lean ground beef
02 -
1/2 medium onion, chopped
03 -
3 cloves garlic, minced
→ Spices & Flavors
04 -
2 tablespoons chili powder
05 -
1 teaspoon smoked paprika
06 -
Salt & pepper to taste
07 -
1 (4 ounce) can diced green chilies (mild or hot)
→ Liquids & Base
08 -
2 cups beef broth
09 -
1 (15 ounce) can tomato sauce
10 -
1/2 cup heavy cream (or evaporated milk)
→ Pasta & Cheese
11 -
1 cup uncooked elbow macaroni
12 -
2 cups Mexican blend cheese or shredded cheddar
# Instructions:
01 -
Add your ground beef and chopped onions to a Dutch oven or large pot over medium-high heat. Cook for about 7-10 minutes, breaking up the meat with your spoon as it browns. If you notice excess fat, go ahead and spoon most of it out.
02 -
Toss in the minced garlic, chili powder, smoked paprika, and green chilies. Give everything a good stir to blend the spices with the meat mixture.
03 -
Pour in the beef broth, tomato sauce, and cream or evaporated milk. Turn the heat up to high and bring the mixture just to the edge of boiling.
04 -
As soon as you see the first bubbles, add your elbow macaroni. Reduce the heat to a rapid simmer (medium works well) and cook uncovered for about 13 minutes, or until the pasta is tender and the liquid has thickened. Make sure to stir every couple minutes to keep the pasta from sticking to the bottom. If the liquid reduces too quickly, just add an extra splash of broth and lower the heat a bit.
05 -
Remove the pot from heat and stir in the shredded cheese until melted and creamy. Season with salt and pepper to your liking. If you want the sauce to thicken up a bit more, just cover the pot and let it sit for a few minutes before serving. For an extra cheesy top, sprinkle on another handful of cheese and cover until melted.
# Notes:
01 -
Check your chili powder before adding - some varieties can be quite spicy while most are mild. Tasting it first will help you adjust the amount to suit your heat preference.
02 -
Heavy cream works best in this recipe. While evaporated milk can work too, avoid using lower-fat milk alternatives as they might curdle when mixed with the acidic tomato sauce.
03 -
This one-pot meal is perfect for busy weeknights and makes great leftovers for lunch the next day!